Many of the links below are broken.
You may find it easier to peruse our new links site.








Cooking and Food Links

  • Regular Cooking Workshops in the Kingdom of Atlantia

    Period Cookbooks Online

  • An Anonymous Andalusian Cookbook of the 13th Century
  • Apicius (another version here)
  • The Closet of Sir Kenelme Digbie Kt Opened
  • The Cookbook of Sabina Welserin (1553)
  • Du Fait de Cuyine (1420)
  • Ein Buch von guter spise
  • Ein New Kochbuch (c. 1581)
  • The Forme of Cury (ca. 1390)
  • German Cookery Texts 1350-1800
  • Medieval Cookbooks
  • Le Ménagier De Paris: Transcription or Translation
  • Libre de Coch, by Ruperto de Nola, 1529: Part 1 and Part 2
  • Period Cookbooks: Translation Project
  • Von Speisen, natuerlichen und kreuter Wein, aller verstand (1531)

    Other Recipe Collections

  • Assorted Recipes
  • A Boke of Gode Cookery
  • The Camp Kitchen
  • Cariadoc's Miscellany plus New Recipes
  • A Chaucerian Cookery
  • Cookbook of Modius Monsdraconis
  • Crusader Period Food
  • Culinary History
  • Food of Renaissance Sweden
  • Historical Recipes of Different Cultures
  • The Hitchhiker's Guide to Ancient Cookery
  • Jadwiga's Cooking Page
  • Jeanne-Marie's Receipt Book
  • Medieval Recipes from Various Sources
  • Medieval and Anglo Saxon Recipes
  • Medieval European Recipes
  • Middle Kingdom Culinary Collegium
  • The Olde Cookery Book
  • Recipes from Hearth and Kettle
  • The Roman Cookbook
  • SCA-Teen Kitchen
  • The Scullery
  • Some Recipes of al-Andalus
  • The Steppes Cooking Guild
  • Svaty Sebesta's Favorite Feast Recipes

    Breads, Cakes, and Fritters

  • The Flour of Chivalry: The Rise of Bakers' Guilds in the Middle Ages
  • Bakers' Marks
  • A Brief Note on Yeast
  • Looking Into Ancient Grains
  • The Worshipful Company of Bakers
  • Apple Fritters
  • Apple Pecan Bread
  • Barad (Baghdad, 13th century)
  • Basic English Egg Dough
  • Bastons (England, 14th century)
  • Bread (Ain i Akbari)
  • Bread for the Troops
  • Bryndons (England, 15th century)
  • Cardamon Bread
  • Challah
  • Cheese and Flour Cake (Andalusia, 13th century)
  • Crepes grandes et petits (France, 14th century)
  • Cryspes (England, 15th century)
  • Dafâir (Andalusian, 13th century)
  • Easter Cake (Nuremburg, 16th century)
  • English Saffron Bread
  • Excellent Cake (England, 17th century)
  • Excellent Small Cakes (England, 17th century)
  • Excellent Small Cakes (England, 17th century)
  • A fare frittelle con fiore di sambuco per piatti sei - Fritters with Elderberry Flowers (Ferrara, early 16th century)
  • Fritur at Hatte Emeles (England, 14th century)
  • Frytour Blaunched (England, 14th century)
  • Frytour of Erbes (England, 14th century)
  • Frytour of Erbes (English, 14th century)
  • Gingerbread Cake
  • Goat Cheese Cake
  • Gyngerbrede (England, 15th century)
  • Honey Cake
  • Losenges Fryes
  • Period Gingerbread
  • Manchet
  • Murakkaba (Andalusia, 13th century)
  • Nini Sherini (Baghdad, 13th century)
  • North English Oatcakes
  • Oatcakes
  • Royal Spicerye (Bryndons) (England, 15th century)
  • Pandemayne (France)
  • Pide: Turkish Flatbread
  • Roggenbraut
  • Rye Bread
  • Scones
  • Seed Cake (England, 16th century)
  • Shardbread (Viking)
  • Swedish Rye Bread
  • Three Flour Braided Bread
  • Tinker Cakes (Wales?)
  • Viking Barley Bagels: Unleavened Barley Buns
  • Waffres (England, 14th century)

    Butters

  • Herb Butter
  • Honey Butter
  • Spiced Butter

    Cheeses

  • Basic Cheesemaking
  • Cheese Making for the Compleat Novice
  • Leicester Cheese
  • Recocta
  • Ricotta
  • Savoury Tosted or Melted Cheese (England, 17th century) (see also Savory Toasted Cheese over Broccoli)
  • Slipcoat Cheese (England, 17th century)

    Eggs

  • Almoundyn Eyroun

    Meat Dishes: Beef and Veal

  • Alosed Beef (England, 14th century)
  • Alows de Beef
  • Alows de Beef or de Motoun (England, 15th century)
  • Autre Vele en Bokenade England, 15th century)
  • Beef y-Stewed (England, 15th century)
  • Boeuf a la Ragout
  • Bruet of Savoy (France, 15th century)
  • Carmeline Meat Brewet (France, 14th century)
  • Chopped Liver (France, 15th century)
  • Corat (England, 14th century)
  • Cow's Meat (Byzantium, 6th century)
  • Crustade (England, 15th century)
  • Egredouncye (England, 15th century)
  • English Beef Roll in Mustard Sauce
  • Fricassee of Veal (England, 17th century)
  • Flesh of Veal (Venice, 15th century)
  • Garlicked Beef
  • Govedi Gulas (beef goulash) (Eastern Europe/Croatia)
  • Isfanakhiya (Baghdad, 13th century)
  • Jimli (Andalusia, 13th century)
  • Mukhallal and Sweetened Mukhallal (Andalusia, 13th century)
  • Olives of Veal (England, 17th century)
  • Oven Dried Jerked Meat
  • Oven Roasted Beef Tri-Tip with Rosemary Garlic Vegetables
  • Picadinho de Carne de Vaca: Beef Hash (Portugal, 15th century)
  • Pinol de Carne de Res (Guatemala, 16th century)
  • Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices)
  • Raihaniya (Baghdad, 13th century)
  • Roast Beef with Garlic Pepper Sauce
  • Roast Beef with Sauce Poivrade
  • Roast Calf, which was made for the Sayyid Abu al-'Ala in Ceuta (Andalusia, 13th century)
  • A Roast of Meat (Andalusia, 13th century)
  • Schyconys with the Bruesse (England, 15th century)
  • Stwed Beeff (England, 15th century)
  • To Stew a Rump of Beef (England, 17th century)
  • Sweetly Spiced Beef
  • Urcheons
  • Veal, Kid, or Hen in Bokenade (England, 15th century)
  • Veal Sausage

    Meat Dishes: Lamb and Mutton

  • Ahrash, Fried Lamb Patties (Andalusia, 13th century)
  • Alows de Beef or de Motoun (England, 15th century)
  • Asparagus With Meat Stuffing (Andalusia, 13th century)
  • Baqliyya with Eggplants (Andalusia, 13th century)
  • Basque Lamb Outdoors
  • Boiled Meats Ordinary (England, 17th century)
  • Buran (Baghdad, 13th century)
  • Buraniya (Baghdad, 13th century)
  • Dish Dictated by Abu Ishaq (Andalusia, 13th century)
  • Dish of Eggplant (Andalusia, 13th century)
  • Dish Prepared With Fried Eggplant (Andalusia, 13th century)
  • Egredouncye (England, 15th century)
  • Fuliyyah (Middle East, 15th century)
  • Gharibah (Middle East, 15th century)
  • Goat Shiwa (Andalusia, 13th century)
  • Haggis
  • Haggis
  • Isfanakhiya (Baghdad, 13th century)
  • Jazariyyah (Middle East, 15th century)
  • Kede Rosted (England, 15th century)
  • Labaniyya (Middle East, 15th century)
  • Lamb Kebabs with Yoghurt Sauce
  • Lamb Roast Badî'i (Andalusia, 13th century)
  • Lamb Roast with its Skin (Andalusia, 13th century)
  • Lamb with Broad Beans and Artichokes
  • Jimli (Andalusia, 13th century)
  • Madira (Baghdad, 13th century)
  • Mukhallal and Sweetened Mukhallal (Andalusia, 13th century)
  • A Load of [Meat] Balls: Portingale (England, 17th century)
  • Pottage with Whole Herbs (England, 17th century)
  • Pottage with Whole Herbs (England, 17th century)
  • Raihaniya (Baghdad, 13th century)
  • Roast Lamb (Andalusia, 13th century)
  • Roast Lamb Breast, Another Kind of Lamb Breast, and Another Extraordinarily Good Lamb Breast (Andalusia, 13th century)
  • A Roast of Meat (Andalusia, 13th century)
  • Royal Sanhâji (Andalusia, 13th century)
  • Safarjaliyya (Andalusia, 13th century)
  • Safarjaliyya (Andalusia, 13th century)
  • Small Birds Made of Sheep's Meat (Andalusia, 13th century)
  • Stwed Mutton (England, 15th century)
  • Sikbaj (Baghdad, 13th century)
  • Sinâbi (Andalusia, 13th century)
  • Stekes of Mutton (England, 16th century)
  • Stuffed and Roast Mutton; Called "The Complete" [or "The Inclusive"] (Andalusia, 13th century)
  • Tabâhaja of Burâniyya (Andalusia, 13th century)
  • Tharda (Andalusia, 13th century)
  • Tuffâhiyya (Andalusia, 13th century)
  • Tuffahiya (Baghdad, 13th century)

    Meat Dishes: Pies and Tarts

  • Basic Pastry and Basic Short Pastry
  • Basic Meat Pie
  • Beef and Wine Pie
  • Chawettys (England, 15th century)
  • Chicken and Wine Pie
  • Crust with Tame Creatures (Venice, 15th century)
  • Crustade (England, 15th century)
  • Crustade of Chicken and Pigeon
  • Flampoyntes (England, 14th century)
  • Flampoyntes Bake (England, 15th century)
  • A Great Pye
  • A Grete Pye
  • Hattes
  • Hattes (England, 14th century)
  • Hattes
  • Herbelade (England, 15th century)
  • Koken van Honer (Northern Europe, 13th century)
  • Lady Glynis' Meat Pie
  • Lady Katherine's Meat Pie
  • Malaches of Pork (England, 14th century)
  • Meat and Herb Pie
  • Meat Pies
  • Nourroys Pies (or Lorez Pies?) (France, 14th century)
  • Pastello de capretto - Goat Kid Pie (Naples, late 14th/early 15th century)
  • Pies of Paris (England, 14th/15th century)
  • Pork and Apple Pie
  • Pork Doucetty (England, 15th century)
  • Pork Pie
  • Pyes de Pares (England, 15th century)
  • Tart de Ffruyte (England, 15th century)
  • Tartes de Chare (England, 15th century)
  • Tartes of Flesh (Venice, 15th century)
  • Tartlettes (England, 14th century)
  • Tarts of Flesh (England, 14th century)
  • Tartys of Flesche (England, 14th century)
  • Tart de Brymlent (A Medieval Lenten Tart)
  • Tourtes Parmeriennes (France, 14th century)
  • Welsh Lamb Pie

    Meat Dishes: Pork

  • Black Porray
  • Black Pudding
  • Bruet of Savoy (France, 15th century)
  • Bourbelier of Wild Pig (France, 14th century)
  • Brawn en Peuerade (England, 15th century)
  • Cormarye (England, 14th century)
  • Cormarye (England, 14th century)
  • Cormarye (England, 15th century)
  • Cormarye
  • Cormarye with Sawse Sawge: Roast Pork with Sage sauce (England, 14th century)
  • Douse Desire (England, 14th century)
  • "Five Flavors" Pork (China, 9th century)
  • Five Spice Pork
  • Fylettes en Galentyne (England, 15th century)
  • Gilded Meatballs
  • Gilded Meatballs with Currants
  • Leche Lumbard
  • Mete of Cypree (England, 14th century)
  • Mortress of Flesh (England, 15th century)
  • Mortrews (England, 14th century)
  • Pourcelet Farci (France, 14th century)
  • Pumpes (England, 15th century)
  • Roast Pork with Oranges and Onions (England, 17th century)
  • Ruschewys: Pork Balls (England, 14th century)
  • Urcheons

    Meat Dishes: Poultry

  • Almond Fricatellae (Venice, 15th century)
  • Basque Chicken
  • Blank-Mang (England, 14th century)
  • Blankmanger (England, 14th century)
  • Blanche Porrey (England, 14th century)
  • Blomanger (England, 14th century)
  • Bruet of Savoy (France, 15th century)
  • Bruette Saake (England, 15th century)
  • Capons in Councy: Chicken casserole (England, 14th century)
  • Capon in Milk and Honey
  • Capon with Orange or Lemon Sauce
  • A Capon with Orenges and Lemmons (England, 16th century)
  • Capons Stewed
  • Capons Stwed (England, 15th century)
  • Capons Stwed
  • Capoun or Gos Farced (England, 15th century)
  • Checonys in Cyrip
  • Chicken Baked with Mushrooms
  • Chicken Called Madhûna, Greased (Andalusia, 13th century)
  • Chicken in Cumin Sauce - Hennys in Bruet
  • Chickens in Pastry in the Lombard Manner (France, 14th century)
  • Chickens Stuffed with Apples and Prunes
  • Chicken with Hippocras (France, 14th century)
  • Chickenes Endoryed
  • Chicknes with the Marybones (England, 14th century)
  • Chickyn yn Gretney (England, 14th century)
  • Chykens in Hocchee (England, 14th century)
  • Chykonys in Bruette (England, 15th century)
  • Crustade of Chicken and Pigeon
  • Cold Sage Chicken (France, 14th century)
  • Cold Sage Chicken (France, 14th century)
  • Conyng, Hen, or Mallard (England, 15th century)
  • Cooked Fried Chicken (Andalusia, 13th century)
  • Douce Ame (England, 14th century)
  • Farsed Fesaunt
  • Farsure for Chekyns (England, 14th century)
  • Fricassee of Whatever Meat You Wish (Venice, 15th century)
  • Gees in Hotchpot (England, 14th century)
  • Gelyane in Dubatte (England, 15th century)
  • Ginger Mustard Sauce for Fowl (England, 15th century)
  • Goce or Capon Farced (England, 15th century)
  • Gubbins Sauce
  • Hen Roasted in a Pot at Home
  • Hen Roasted in a Pot in the Oven (Andalusia, 13th century)
  • Henne in Bokenade (England, 15th century)
  • Herb-Roasted Chicken
  • Honey Glazed Chicken
  • Honey Saffron Duck
  • Honey Roasted Baked Chicken
  • Icelandic Chicken
  • Limonia (Naples, late 14th/early 15th century)
  • Lombard Brewet
  • Madira (Baghdad, 13th century)
  • Maumenye Ryalle (England, 15th century)
  • Mawmenny (England, 14th century)
  • Mete of Cypree (England, 14th century)
  • Mirause of Catalonia (Venice, 15th century)
  • Moorish Chicken (Portugal, 15th century)
  • Mortrews (England, 14th century)
  • Paprika Chicken with Dumplings
  • Peiouns Ystewed (England, 14th century)
  • Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices)
  • Poullaille Farcie (France, 14th century)
  • Roast Chickens (Andalusia, 13th century)
  • Roast Chicken (Venice, 15th century)
  • Schyconys with the Bruesse (England, 15th century)
  • Stewed Hen
  • Stubbel Goos with Percely (England, 14th century)
  • 'Ujja of Pigeons (Andalusia, 13th century)
  • Veal, Kid, or Hen in Bokenade (England, 15th century)
  • White Tharîdah (Middle East, 9th/10th century)

    Meat Dishes: Rabbit

  • Cold Rabbit
  • Connynges in Cyrip (England, 14th century)
  • Connynges in Cyrip (England, 14th century)
  • Connynges in Papdele (England, 14th century)
  • Conyng (England, 15th century)
  • Conyng, Hen, or Mallard (England, 15th century)
  • Roast Hare (Andalusia, 13th century)
  • Roasted Rabbit with Vegetables

    Meat Dishes: Sausage

  • Bratwurst
  • Grilled Sausages
  • Mirkâs, and Mirkâs with Fresh Cheese (Andalusia, 13th century)
  • Polonian Sausage (England, 17th century)
  • Recipe for an Extraordinary Sausage (Andalusia, 13th century)
  • Veal Sausage

    Meat Dishes: Fish and Seafood

  • Baked Fish in Dilled Cheese
  • Blamaunger in Lenten (England, 14th century)
  • Chisan (England, 15th century)
  • Galantine for Carp (France, 14th century)
  • Griddled Trout with Herbs
  • In che modo è meglio cocer lo storione - Perhaps the Best Way to Cook Sturgeon (Milan/Rome, mid-15th century)
  • A Jellie of Fyshe
  • Kulebiake
  • Luce Wafers
  • Maqluba al Tirrikh (Baghdad, 13th century)
  • Maqluba al Tirrikh
  • Mussels in Milk
  • Oysters in Bruette (England, 15th century)
  • Pickled Salmon
  • Pike in Galentyne (England, 15th century)
  • Pykes in Brasey (England, 14th century)
  • Roasted Salmon
  • Tart de Brymlent (A Medieval Lenten Tart)
  • Sallet for Fish Daies (England, 16th century)
  • Salmon and Leeks in Almond Sauce
  • Seafood Mince of Scallops and Shrimp
  • Tart de Ffruyte (England, 15th century)
  • To seeth Fresh Salmon (England, 16th century)
  • Vyaunde de Cyprys in Lent (England, 15th century)

    Meat Dishes: Venison

  • Bruet Sarcenes
  • Oven Dried Jerked Meat
  • Venyson y-Bake and another manere (England, 15th century)

    Noodles and Pastas

  • Cressee
  • Ditaloni con Ricotta e Noci (Ditaloni with Ricotta and Nuts)
  • Losyns (England, 14th century)
  • Losyns (England, 14th century)
  • Macrows England, 14th century
  • Macrows
  • Makerouns (England, 14th century)
  • Minestra di Tagliatelli
  • Mint and Spinach Ravioli
  • Noodles
  • Noodles with Caramelized Oranges and Almonds
  • Passatelli
  • Pasta
  • Rauioles: Cheese Ravioli (England, 14th century)
  • Ravioles (England, 14th century)
  • Zelje s Resancima (cabbage and noodles) (Eastern European)

    Pastries, Meatless Pies, and Tarts

  • Almond Circlets
  • An Apple and Orange Tart (England, 16th century)
  • Apple Pie
  • Bake Mete (England, 15th century)
  • Basic Pastry and Basic Short Pastry
  • Blaunderellys (Germany, 16th century)
  • Boiled Cream Custard Tart
  • Brie Tarts
  • Canisiones (Venice, 15th century)
  • Cannot: Quince Pie (England, 14th century)
  • Cheese Pie
  • Cheese Tarts
  • Cheese and Honey Pie
  • Cheesecakes (England, 17th century)
  • Cherry Tort
  • Cream Custard Tart
  • Crustade Lumbard (England, 15th century)
  • Custard of Herbes with Eggs (England, 14th century)
  • Custard Tart (Venice, 15th century)
  • Custarde (England, 16th century)
  • To Make a Custarde (England, 16th century)
  • Darioles (England, 15th century)
  • Daryols (England, 14th century)
  • Daryoles (England, 15th century)
  • Daryols: Custard Tart (England, 14th century)
  • Fast-Day Tart
  • Flaon's Cochus (France, 15th century)
  • Flathonys (England, 15th century)
  • Frangipane Tart
  • Fruit Cream Tart
  • Fruited Flower Tart
  • Herbolata de maio - Cheese Pie with Herbs (Milan/Rome, mid-15th century)
  • Honey Saffron Quiche (England, 14th century)
  • Lozenges
  • Khushkananaj (Baghdad, 13th century)
  • Leche Frys in Lentoun (England, 14th century)
  • Lente Frytoures (England, 15th century)
  • Malaches Whyte (England, 14th century)
  • Mushroom Pasties (France, 14th century)
  • Mushroom Pastries (France, 14th century)
  • Mushroom Pasty (France, 14th century)
  • Mushroom Puffs Pastry
  • Pescoddes (England, 16th century)
  • Peti Pernantes (England, 15th century)
  • Pierogi
  • Pipefarces (France, 14th century)
  • Quinces in Pastry (France, 15th century)
  • Raising a Coffin, or The Fine Art of Making Pies
  • Ryschewys Closed and Fried (England, 15th century)
  • Sallet (England, 14th century)
  • Sallet for Fish Daies (England, 16th century)
  • A Sallet of Lemmons (England, 16th century)
  • Sambocade (England, 14th century)
  • Sambocade Cheescake (England, 14th century)
  • Sanbusak (Middle Eastern)
  • Short Paest for Tarte (England, 16th century)
  • Spinach Pie (Northern Italy)
  • Spinach Tart (France, 14th century)
  • Sweet Onion Tart
  • Tardpolane: A Thirteenth Century Fruit Tart
  • Tart of Apples (England, 14th century)
  • A Tart of Spinnage (England, 17th century)
  • Tart de Bry (England, 14th century)
  • Tarte de Brye
  • Tart for Ember Day
  • Tart in Ymbre Day (England, 14th century)
  • Tart on Ember Day (England, 15th century)
  • Tarte of Beans (England, 16th century)
  • Tarte of Cherries (England, 16th century)
  • Tarte of Cherries (England, 16th century)
  • Tarte of Spinage (England, 16th century)
  • Tarte of Strawberries (England, 16th century)
  • Tartes of Mosserounes (France, 14th century)
  • Tarts owte of Lente (England, 15th century)
  • Tartys in Apples (England, 14th century)
  • To Make A Tart
  • To Make a Tart (Tart in Ymbre day, England, 14th century)
  • To Make a Tart (Tart in Ember Day, England, 14th century)
  • Torta from Gourds (Venice, 15th century)
  • Torta from Red Chickpeas (Venice, 15th century)
  • Torta of Herbs in the Month of May (Venice, 15th century)
  • Treacle Tart
  • Wassail Pie
  • White Torta (Venice, 15th century)

    Rice and Grains

  • Adas (Middle East, 15th century)
  • Baked Mamaliga (Eastern Europe/Romania)
  • Blawmanger (England, 14th century)
  • Bulgar Pilaf with Chick Peas
  • Cooked Dish of Lentils (Andalusia, 13th century)
  • Couscous
  • CousCous Past and Present
  • Couscous: The Measure of the Maghreb
  • Frumente (England, 14th century)
  • Frumente (England, 14th century)
  • Frumente yn Lentyn (England, 15th century )
  • Frumenty
  • Frumenty (England, 14th century)
  • Frumenty (England, 15th century)
  • Gruyau (France, 14th century)
  • Lentils
  • Muzawwara (Andalusia, 13th century)
  • A Muzawwara Dish
  • The History of Porridge
  • Porridge (Viking)
  • Rice (England, 17th century)
  • Rice Dishes
  • Rice Fricatellae (Venice, 15th century)
  • Rice in Broth - Ryse of Flessh
  • Ris Engoule (France, 14th century)
  • Riso con lacte de mandorle - Rice with Almond Milk (Milan/Rome, mid-15th century)
  • Risottoe Allo Zafferano (saffron rice) (Northern Italy)
  • Ryse of Fische Day (England, 14th century)
  • Ryse of Flessh (England, 14th century)
  • Spelt Polenta (Venice, 15th century)
  • Sweet Saffron Rice with Pistachios and Almonds
  • Warm Thick Gruel
  • Yalanei Dolmes (Middle East)

    Sauces and Dressings

  • Almond Milk
  • Cameline Sauce (France, 14th century)
  • Cameline Sauce (France, 14th century)
  • Colored Garlic Sauce (Venice, 15th century)
  • Cotignac of Quinces
  • Egerdouce Sauce
  • Galyntyne (England, 14th century)
  • Garlic Sauce with Walnuts or Almonds (Venice, 15th century)
  • Horseradish Sauce with Almonds
  • Jance (France, 15th century)
  • Limon-Wine Sauce
  • Lumbard Mustard (England, 14th century)
  • Medieval Mustard
  • Mustard (France, 14th century)
  • Mustard Sauce
  • Piper for Feel and for Venysoun (England, 15th century)
  • Poivre Jaunet (France, 14th century)
  • Poivre Noir (France, 14th century)
  • Pevorat for Veel and Venyson (England, 14th century)
  • Sauce Camelyn (England, 14th century)
  • Sauce Camelyne (England, 15th century)
  • Sauce for a Gos (England, 15th century)
  • Sauce for Peiouns (England, 15th century)
  • Sauce for a Shulder of Moton (England, 15th century)
  • Sauce Poivrade
  • Sauce Sarcenes
  • Sauge (England, 15th century)
  • Sause Blaunk for Capons Sothen (England, 15th century)
  • Sheep Cheese Spread with Paprika
  • Syrip for a Capon or Faysant
  • Three 14th Century French Sauces: Cameline, Cold Sage (Une froide Sauge), and Must for Young Capons (Moust Pour Hetoudeaux)
  • Three Sauces for Chicken
  • To Make Sauces
  • Wine Sauce

    Soups and Stews and Potages

  • Apple Muse (England, 15th century)
  • Aptel Suppe
  • Basque Vegetable Stew
  • Beef Barley Soup
  • Bruce (England, 14th century)
  • Bukkenade with Iusshell (England, 14th century)
  • Caboches in Pottage
  • Caboches in Potage: Boiled Cabbage (England, 14th century)
  • Caraway Soup
  • Caudel of Musculs to Potage
  • Chestnut Soup
  • Chiddingly Hot Pot
  • Chilled Strawberry Soup
  • Civero de salvasino - Wild Game Stew (Naples, late 14th/early 15th century)
  • Cock-A-Leekie (Scotland/England, 14th century)
  • Cock-a-leekie
  • Cold Pear Soup
  • Cretonnée of New Peas (France, 14th century)
  • Gode Broth
  • Gourdes in Potage (England, 14th century)
  • Green Broth of Eggs and Cheese (France, 14th century)
  • Hare, Rabbit, Veal or Chicken Stew with Herbs and Barley
  • Herb Soup
  • Hot Apple Soup
  • Kidney Stew
  • Leek Soup
  • Meat and Fish Soups (Viking)
  • Medieval Italian Stew (Pie in a Pipkin)
  • Menjoire (France, 14th century)
  • Mortreux (England, 14th century)
  • Nettle Pottage
  • Onion Pottage
  • Onion Soup
  • Peas in Potage Forced: Pea and Ham Soup (England, 14th century)
  • La Petite Marmite De Henri IV
  • Ministrum de canapo - Hempseed Soup (Germany, 1430s)
  • Potage Fene Boiles (England, 14th century)
  • Potage from Meat (Venice, 15th century)
  • Potage of Beans Boiled (England, 14th century)
  • A Potage with Turnips (Venice, 15th century)
  • Pullet Broth with Prunes
  • Rapes in Potage (England, 14th century)
  • Rapes in Potage: Root Vegetable Soup (England, 14th century)
  • Saffron Broth (Venice, 15th century)
  • Scotch Broth
  • Sherried Carrot Broth
  • Small Bird and Bacon Stew with Walnuts or Hazelnuts
  • A Sop of Onions
  • Soupe a l'Oignon des Noctambules
  • Soup to Save a Dead Soul
  • Souppes (England, 14th century)
  • Spinage-Broth (England, 17th Century)
  • Stewed Lombard (England)
  • Tartlettes (England, 14th century)
  • Tredure (England, 14th century)
  • Variants on Platina Soups (Venice, 15th century)
  • Venyson in Broth (England, 15th century)
  • Zanzarella (Venice, 15th century)

    Sweets

  • Some Sweet Terms
  • The Sweetest of Smiles
  • Sweets and Treats of the 14th Century (and here)
  • Almond Jellies
  • Applemoye (England, 14th century)
  • Applemoye (England, 16th century)
  • Apple Moyle: Apple Paste (England, 14th century)
  • Apple Moyse
  • Apple Muse (England, 15th century)
  • Apples Normandy
  • Apples and Peres (England, 14th century)
  • Arbolettys (England, 15th century)
  • Arbolettys
  • Baked Apples
  • Baked Apples in Pastry
  • Baked Pears
  • Baked Pudding (England, 17th century)
  • Blak Perys
  • Bread Pudding and Chocolate Bread Pudding
  • Candied Citrus Peel
  • Caramel Bisque
  • Celtic Shortbread
  • Chardewardon (England, 15th century)
  • Cherry Syrosye (France, 14th century)
  • Chireseye (Cherry Bread Pudding) ()
  • Compot of Green Almonds (England, 14th century)
  • Creme Boyled (England, 15th century)
  • Cuskynoles (England, 14th century)
  • Cuskynoles (England, 14th century)
  • Diverse Pretty Things Made of Roses and Sugar (or here)
  • Dried Peaches
  • Fig and Raisin Cream
  • Fine Cakes (England, 17th century)
  • Flaune of Almayne (England, 15th century)
  • Fritter of Milk (England, 14th century)
  • Frictella from Apples
  • Fruit and Wine
  • Fruit Kebobs in Honey
  • Fygey (England, 14th century)
  • Gaufrette
  • Gaylede (England, 15th century)
  • Ginger Bread (Medieval/Elizabethan)
  • Gingerbread (14th/15th century)
  • Gingerbrede (England, 14th century)
  • Golden Morsels (Venice, 15th century)
  • Gooseberry Fool (15th century)
  • Gyngerbrede (England, 15th century)
  • Hais (Baghdad, 13th century)
  • Hastletes of Fruyt: Skewered Fruit (England, 14th century)
  • Honey Candies
  • Honey Roasted Almonds
  • Hulwa (Middle East, 15th century)
  • Iumbolls (England, 17th century)
  • Lardy Jacks and Johnny Boys
  • Leche Lumbard (England, 14th century)
  • Leche Lumbarde (England, 15th century)
  • Makshufa (Baghdad, 13th century)
  • Marchpane
  • Marchpane (England, 17th century)
  • Marzipan
  • Orange Custard (Verzusum) (Venice, 15th century)
  • Papyns (England, 15th century)
  • Payne Foundow
  • Pears in Syrup (England, 15th century)
  • Perys en Composte (England, 15th century)
  • Perys in Confyte
  • Perys in Syrip
  • Pickled Spiced Pears
  • Pine Nut Candy
  • Pizzelles
  • A Pleasant Dessert
  • Poached Pears in Red Wine
  • Potage of Roysons (England, 15th century)
  • Prince-Bisket (England, 17th century)
  • Pudding (England, 17th century)
  • Pynade (England, 14th century)
  • Quaking Pudding
  • Rampaunt Perre (England, 14th century)
  • Rapey: Fruit Balls (England, 14th century)
  • Rastons (England, 15th century)
  • Rosee: Rose Paste (England, 14th century)
  • Rose Pudding
  • Rosy Almond Cream
  • Royal Cake
  • Rys Lumbard Stondyne (England, 14th century)
  • Rysshews of Fruyt: Fruit Rissoles (England, 14th century)
  • Sablis
  • Samartard (England?, 15th century)
  • Shortbread
  • Shortbreads
  • Snack Foods in the Elizabethan era
  • Sops D'Orre
  • Stained Glass Candy
  • Stewed Apples (England, 17th century))
  • Strawberye (England, 15th century)
  • Stuffed Dates
  • Stuffed Dates in Honey
  • Sugar Paste: A Cook's "Play Dough"
  • Sugarplums (or here) (England, 17th century)
  • Sukkariyya (Andalusia, 13th century)
  • Summer Fruit, Honey, and Hazelnut Crumble
  • Syllabub
  • Syllabub
  • Syrosye (England, 15th century)
  • Tayloures (England, 15th century)
  • Tostee (England, 14th century)
  • Vyaund Royal: Royal Food (England, 14th century)
  • Wardens in Sirrop
  • Wardonys in Syryp (England, 15th century)

    Vegetables

  • Armored Turnips (Venice, 15th century)
  • Badinjan Muhassa (Middle East, 10th century)
  • Baid Masus (Baghdad, 13th century)
  • Baked Stuffed Mushrooms
  • Boiled Cabbages
  • Boiled Garlic
  • Boiled Sallat of Greens and Garlic
  • Buttered Carrots
  • Buttered Greens
  • Buttered Wortes (England, 15th century)
  • Butturd Wortys (England, 14th century)
  • Cabaches
  • Cabbage Salad
  • Caboges (England, 15th century)
  • Carrot Pudding
  • Carote al Rafano (carrots with horseradish sauce) (Northern Italy)
  • Chyches (England, 14th century)
  • Chyches (England, 14th century)
  • Compost (England, 14th century)
  • Cress in Lent with Milk of Almonds (France, 14th century)
  • Easy Pickled Sweet & Sour Mushrooms
  • Eggplant Pancakes (Andalusia, 14th century)
  • Egyptian Salad
  • An Excellent Boiled Salad (England, 17th century)
  • An Excellent Boilled Salad (England, 17th century)
  • Fecches (England, 14th century)
  • Fenkel in Soppes
  • Fenkel in Soppes: Boiled Fennel (England, 14th century)
  • Fried Broad Beans (Venice, 15th century)
  • Fried Gourd (Venice, 15th century)
  • Fried Mustard Greens
  • Funges (England, 14th century)
  • Funges (England, 14th century)
  • Funges (England, 14th century)
  • Funges: Mushrooms and Leeks (England, 14th century)
  • Funges, and Mushrooms and Leeks
  • Garlic Mushrooms
  • Gourd in Juice (Venice, 15th century)
  • Green Pesen Royal (England, 15th century)
  • Green Porray on a Fish Day (France, 14th century)
  • Isfanakh Mutajjan (Baghdad, 13th century)
  • Isfîriyâ of Garbanzos (Andalusia, 13th century)
  • Jannâniyya (Andalusia, 13th century)
  • Joutes (England, 14th century)
  • Leekes with Walnuts
  • Lenten Foyles (England, 15th century)
  • Makke (England, 14th century)
  • Marinated Olives
  • Marinated Mushrooms
  • Mixed Vegetable Tajine
  • Mushrooms in Wine
  • Mushroom Patties
  • Mushrooms with Coriander
  • Mustard Greens (Byzantium, 6th century)
  • Nazhkhatum (Baghdad, 13th century)
  • New Peas for a Fish Day or for a Meat Day (France, 14th century)
  • Parsnip Fritters
  • Peascods in Butter
  • Peas Pottage
  • Perre (England, 15th century)
  • Perry of Pesoun (England, 14th century)
  • Pescodde (France, 14th century)
  • Pesen (England, 14th century)
  • Pickled Cabbage
  • Pickled Red Beets
  • Porrey Chapeleyn (England, 14th century)
  • Poree de Cresson (France, 14th century)
  • Potato Cakes
  • Roasted Onions
  • Roasted Onions
  • Salad of Radishes
  • Salat
  • Salat (England, 14th century)
  • Salat (England, 14th century)
  • Salat: Salad (England, 14th century)
  • Salat of Several Greens (Venice, 15th century)
  • Sallet
  • Sallet of Hearbes (England, 16th century)
  • A Sallet of All Kinds of Herbes and Flowers (England, 16th century)
  • Sauteed Mushrooms with Spices
  • Sops yn Wortys
  • Spiced Cabbage
  • Spiced Cabbage
  • Sprouts (France, 14th century)
  • Steamed Cabbage
  • Stuffed Mushrooms
  • Sweet and Sour Mushrooms
  • Sweet English Peas
  • Wastels Yfarced
  • Wortes (England, 14th century)
  • Yogurt and Cucumber Salad

    Articles

  • Archaeological Finds of Ninth- and Tenth-Century Viking Foodstuffs
  • Books on Medieval Cooking
  • Bread for the Troops
  • A Chaucerian Cookery
  • Cooking at Pennsic War (Methods, not Recipes)
  • Cooking from Primary Sources: Some General Comments
  • Cooking Links
  • Culinary History
  • Culinary and Brewing History Links
  • Documenting Cookery
  • Eating in Jerusalem: Food in the Medieval Period
  • Elizabethan Food
  • A Feast for the Eyes
  • Feasting and Fasting in Anglo-Saxon England
  • Feasts Within The Society for Creative Anachronism
  • Food and Drink in Anglo-Saxon England
  • Food and What We Eat in the Elizabethan era
  • Food in the Viking Age
  • Food of Medieval Jewish Spain
  • Culinary gleanings from John Gerard's Herball or General Historie of Plantes (1633)
  • Building and Using a Medieval-Style Hemispherical Bake Oven
  • Life on Board the Mary Rose: Food and Drink
  • Medieval and Renaissance Food Homepage
  • Medieval French Kitchens
  • On Nordic Cooking
  • Philosophy of Cooking
  • A Philosophy of Period Cooking
  • A Pilgrim's Picnic Basket
  • Renaissance Fare: Vol. I and Vol. II
  • Running a Household in the Viking Era
  • Seasonal best buys, adapted to SCA needs
  • Serve It Forth
  • Spain: A Culinary Crossroads
  • The Sweetest of Smiles
  • Terry's Culinary History Zone
  • Testing the Food
  • What did the Vikings eat?
  • What did(n't) a Norman Eat?

    Bibliographies

  • Medieval Cookbooks - An Annotated Bibliography (or here)
  • Pathfinder: Basic Period Cooking
  • Renaissance Food and Drink Bibliography

    Feast Planning

  • Feast Survey Results
  • About Running a Feast
  • An Article Concerning the Making of a Feast
  • Building a Modern Camp Kitchen
  • The Compleat Cook
  • Cooking for a Feast - Lock and Loading the Ovens
  • Feast Formats: Traditional Feasts versus Buffets
  • How Not to Poison Your Guests: Serving Safe Food in the SCA
  • How To Work With Your Local Butcher
  • Lock and Load the Oven, or Feastocratting under Fire
  • Oculis Exciditis Porcus Dimidius Facti, or, How to Pig Out with 130 of Your Closest Friends
  • On Rules for Feast Menus or Why No One Ever Says "Let Them Eat Tripe"
  • On Running an SCA Banquet
  • The Presentation of a Medieval Feast
  • Rob Peter to feed Paul: Halving Feast Costs
  • Suggestions to the Novice on Cooking Large Quantities of Food with Inadequate Facilities for Great Crowds of People
  • To Make A Feast
  • To Prepare a Most Honorable Feast

    Cooking for Camping/Outdoor Events

  • Building a Modern Camp Kitchen
  • Camp Cooking Without a Cooler and More Cooler-Free Camp Cooking
  • Camping Event Food List
  • Camping Without a Cooler
  • Clan Black Wolf's Camp Cooking
  • Cooking at Pennsic War
  • A Dinner at Pennsic
  • Eating Well At Pennsic -- Without A Cooler
  • Fire Pit Baking
  • Food at Pennsic (or here)
  • On Site Food/Cooking Tips

    Feast Serving

  • Dinner at Cowdray House, 1595
  • The History of the Table Fork (or here)
  • Medieval Images of Food and Feast
  • "Of Course It's 'Course'!"; or "Remove 'Remove'"

    Illusion-Foods and Subtleties

  • Appraylere
  • Cockentrice (A Marvelous Beast)
  • Cockentrice: A Marvelous Beast
  • The Cockentrice: A Ryal Mete
  • Coqz Heaumez: A Helmeted Cock
  • Disguised Food
  • Dragontail
  • Faire Marchpane Being a Chessboarde
  • Feast of Illusion
  • Leche Lumbard
  • Marzipan Scroll
  • Pommes D'Orre (Meat Apples)
  • Marbled Tea Eggs
  • Mistress Rosamunde's Sugarpaste Creations
  • Rice-Paper Leaves in a Baklava Book Subtlety: left leaf and right leaf
  • Stained Glass Candy
  • Sturgyn (England, 14th century
  • A Subtlety of a Beehive
  • Subtlety of Snow
  • Sugar Plates (England, 16th century)
  • Trayne Roste

    Menus (With Recipes)

  • Feast Menus at the Florilegium
  • Aethelmearc Coronation Feast (Italian theme)
  • Aethelmearc 12th Night
  • Arthurian Feast
  • Auld Alliance Royal Feast
  • Barony of the Steppes 12th Night Feast
  • Byzantine Feast
  • A Chaucerian Feast
  • Clan Black Wolf's Camp Cooking
  • Coronation Feast
  • A Coronation Feast from Le Ménagier De Paris
  • Crown Tourney
  • Crown Tournament Feast Recipes: Russian and Cossack Feast
  • A Different Dinner: Recipes Using Exotic Spices
  • A Dinner of Lombardy
  • Dragonship Haven Baronial Birthday (England, 14th century)
  • East Kingdom Baronial Dinner at Pennsic XXV
  • Eastern European
  • Feast for the Prince and Princess of Lochac
  • Feast of Illusion
  • Finger-Food Feast
  • 14th Century English Feast
  • A French Meal from the 14th Century
  • A German Meal from the 14th Century
  • Good Food Feast
  • Heralds & Scribes Schola
  • In Festo Sancte Trinitatis In Cena: A Dinner on the Feast of the Holy Trinity
  • An Islamic Feast in a Barbarian Court
  • Known World Arts & Sciences XXXII
  • A Lunch in the Time of Richard I
  • Menu for Medieval Christmas Dinner
  • Menus from The Olde Cookery Book
  • A Midsummer Night's Feast
  • Northern Italian
  • Oculis Exciditis Porcus Dimidius Facti
  • Ransom Tournament
  • Recipes for the Feast of the Hunt for the Michaelmas Goose
  • Recipes from the 24th Annual Festival of Maidens Dessert Revel
  • Recipes From an Old Feast (England, 14th/15th century)
  • Reopening Digbie's Closet
  • A Sampling of Medieval Cuisine: The Noble's Feast
  • St Valentine's Day Feast Cookbook
  • Selections from a German Meal c. 1581
  • Viandes: Being a Feste in the Manere of the French (14th century)
  • The Wedding Feast of Thorvold and Irene

    Stefan's Florilegium

  • Cooking Classes
  • Feasts and Serving Food Index
  • Food Index
  • Food - Books Index
  • Food - Breads Index
  • Foods by Region Index
  • Sweet or Decorated Foods Index
  • Camp Kitchens
  • Camp Ovens

    Mailing Lists

  • SCA-Cooks: Send message to Majordomo@Ansteorra.ORG with message body of "subscribe sca-cooks [your e-mail address]"
  • Gode Cookery
  • Ancient-Recipe
  • Field-to-Feast
  • Company of the Cockentrice
  • Spice Trail (includes focus on medieval middle eastern cuisine)
  • Yahoo! Club: Cynaguan Culinary Guild

    The Tournaments Illuminated Index

  • Cooking
  • Cooking: Cookbooks and Book Reviews
  • Cooking: Various Recipes
  • Cooking: Aztec
  • Cooking: Dutch
  • Cooking: English
  • Cooking: French
  • Cooking: Islamic
  • Cooking: Italian
  • Cooking: Jewish
  • Cooking: Scottish
  • Cooking: Spanish

    Arts and Sciences Officers' BadgeReturn to Atlantian A&S Homepage